Air manna in milk without eggs in the oven

Pour milk into a large bowl. Add vegetable oil, salt, vanillin, baking powder, vanilla and regular sugar to it. With a whisk, mix all the components until smooth. Pour semolina into the liquid mixture.

Actively stir the dough with a whisk until all the lumps disperse. The mass turns out to be quite thick and viscous. Leave the cooked dough at room temperature for thirty minutes.

Grease the baking dish with vegetable oil and put the dough into it. Preheat the oven to a temperature of 170 degrees. Place the dough pan on a medium level and bake for twenty minutes. After the specified time, increase the oven temperature to 190 degrees and continue baking for another ten minutes. By the end of baking, the manna will noticeably increase in volume, and small cracks will appear on the surface. If in doubt about readiness, stick a toothpick into the center of the pie. If it came out dry, then the manna is ready. If there are traces of wet dough, continue baking and repeat the doneness test after five to seven minutes.

We take the finished manna out of the oven and cool slightly. Then we remove it from the mold and transfer it to a serving dish to cool completely. If the manna is left to cool right in the mold, the bottom crust will get wet and lose its crisp texture. Cut the cooled pie into portions and serve.